A classic summer cooler, a lime rickey can be mixed up with gin or bourbon or, for a virgin rickey (like this one), with fruit syrup. Either rendition is equally bubbly, limey, and thirst-quenching.
This recipe was featured as part of our Nonalcoholic Summer Sippers photo gallery.
- Yield: 5 1/4 cups
- Difficulty: Easy
- Total: 1 hr 45 mins
- Active: 10 mins
- 2/3 cup pomegranate juice (no sugar added)
- 2/3 cup granulated sugar
- 2 to 3 drops orange-flower water (optional)
- 4 cups club soda, chilled
- 1/4 cup freshly squeezed lime juice (from about 2 medium limes)
- Lime slices, for garnish
- Heat the pomegranate juice in a small saucepan over medium heat until steam rises from the surface and a few bubbles have formed around the perimeter of the pan, about 5 minutes. Remove from heat.
- Add the sugar and stir until it has dissolved and the mixture is no longer cloudy, about 5 minutes. Stir in the orange-flower water (if using) and let the syrup cool to room temperature, about 30 minutes. Refrigerate until chilled, about 1 hour.
- Pour the chilled pomegranate syrup, club soda, and lime juice into a 6-cup pitcher and stir gently to combine (stirring too vigorously will deflate the fizz). Float lime slices in the pitcher. Serve over ice with additional lime slices.